Matcha Cheesecake

Preparation: Spread out parchment paper on the bottom and sides of a cake pan.
Bring cream cheese and eggs to room temperature.
Combine the cake flour and matcha and sift.
Preheat the oven to 160C.
Crust: Remove the cream from the oreos and crush finely in a plastic bag.
Microwave the butter to melt it, then combine with the crushed oreos.
Spread on the bottom of the cake pan.
Use a masher to flatten it out evenly.
Matcha cheese dough: add cream cheese to a bowl and stir until it's smooth and creamy.
Add granulated sugar and grind-stir.
Add the beaten eggs in small portions and mix together using a whisk.
Add the fresh cream and lemon juice.
Continue to stir.
Sift the powder again into the mixture, and stir with a whisk until it's not powdery.
Transfer 1 tablespoon of the dough into a different container.
Sift in 1/2 teaspoon of matcha and mix.
Pour into a piping bag.
Pour the dough from step 8 into the crusted cake pans.
Patterns: Using your piping bag, draw two circles in the center, as above.
Draw two short lines in six corners.
Place the tip of a skewer on the outside of the two lines, then pull it towards the center as above.
Position the skewer between the marks drawn in step 12, then move it from the center towards the outside.
On the tips of the marks, draw dots with the piping bag.
See above for detail.
Bake for 35 minutes in a 160C oven.
Cool without removing from the pan, then chill in the refrigerator for more than 2 hours.